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Roasted Root Vegetables

Prep time 13 mins
Cook time 25 mins
Yield 4 servings (serving size: 1/2 cup)
To store beets and carrots, trim the stems to about 1 inch and keep the roots in plastic bags in the refrigerator about 2 weeks. Peel the beets under cold running water to prevent them from staining your fingers.

Ingredients

  • 1/2 pound beets (about 3 medium), trimmed and peeled
  • 3 medium carrots, peeled
  • 1 medium onion
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon crushed red pepper

Nutrition Information

  • calories 93
  • fat 3.7 g
  • satfat 0.5 g
  • protein 1.6 g
  • carbohydrate 14.7 g
  • cholesterol 0 mg
  • iron 0.8 mg
  • sodium 150 mg
  • caloriesfromfat 36 %
  • fiber 2.2 g
  • calcium 31 mg

How to Make It

  1. Preheat oven to 450°.

  2. . Line a large baking sheet with foil.

  3. . Cut beets into 8 wedges each. Cut carrots in half lengthwise; cut halves into 3-inch pieces. Remove skin from onion; cut into large wedges, leaving root intact.

  4. . Place beets, carrot, and onion in a medium bowl; drizzle with oil, and toss well. Arrange vegetables in a single layer on prepared pan. Bake at 450° for 15 minutes; stir and bake an additional 10 minutes or until tender.

  5. . Return vegetables to bowl; add vinegar and remaining ingredients. Toss gently to coat.

Oxmoor House Healthy Eating Collection